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Citrus-Cranberry Compote

Citrus-Cranberry Compote

Makes 1 1/2 cups Servings


  • 2 cups (8 oz.) fresh (or frozen, thawed) cranberries
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon vanilla extract

Recipe Preparation

  • Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.

  • Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5–10 minutes. Chill until cold.

  • Gently stir orange segments into compote. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.

Recipe by Karen DeMasco Locanda Verde New York City,Photos by Hirsheimer HamiltonReviews Sectionthis is my favorite holiday desert , for Christmas and Thanksgiving , its not to sweet and very moist , is awesome with coffee, i posted it on my fb page , I always make 2at a time , because it bakes for one hour , just as easy to make 2 , while you are preparingMarion hatcherBirmingham, Al 05/22/18

Watch the video: Cranberry-Port Compote with Cinnamon u0026 Orange Zest (November 2021).